Preparation time 35-40 minutes
Cooking time 30-35 minutes
What to prepare:
2 lbs. beef fillet
7 ozs. Mushrooms
7 ozs. Chicken livers
2 lbs. puff pastry
(For best results for this dish, follow directions carefully).
Sauté meat on all sides, in a pan, for 2 minutes. Rinse the mushrooms, and chop into thin pieces. Chop the liver finely. Sauté liver and mushrooms in pan, for 3 minutes, seasoning. Remove, and let cool.
Roll the puff pastry on a wooden board, until 1/3-inch thick. Place the fried fillet in middle of pastry, and spread mixture of liver and mushrooms on and around it. Pinch pastry closed around fillet. Beat egg, and rub on dough.
From remainder of pastry, prepare strips for decoration. Place strips on dough and leave for 10 minutes. After 10 minutes place in baking dish, bake in medium-oven for 20-25 minutes.
After baking, remove from oven and let cool for 3-4 minutes. Cut into required portions.
How to serve:
Arrange cut portions in separate dishes, together with baked tomatoes stuffed with garden peas, baked marrows, glazed carrot, asparagus or stewed artichokes. Serve meat gravy separately.
Fillet Massada is served as main course, with red wine, vin rose, or champagne.
(Created by Chef Mordechai Drucker)
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